{"id":4578,"date":"2019-09-27T10:09:41","date_gmt":"2019-09-27T08:09:41","guid":{"rendered":"https:\/\/www.scuolagelato.it\/2019\/come-scegliere-la-giusta-attrezzatura-pro-e-contro-dei-macchinari-combinati-in-gelateria\/"},"modified":"2025-01-16T15:12:46","modified_gmt":"2025-01-16T14:12:46","slug":"come-scegliere-la-giusta-attrezzatura-pro-e-contro-dei-macchinari-combinati-in-gelateria","status":"publish","type":"post","link":"https:\/\/www.scuolagelato.it\/en\/come-scegliere-la-giusta-attrezzatura-pro-e-contro-dei-macchinari-combinati-in-gelateria\/","title":{"rendered":"How to choose the right equipment: pros and cons of combined machinery in gelato shops"},"content":{"rendered":"\n

Equipment in gelato parlors <\/strong> is always an interesting topic, because is also about the process of preparing recipes <\/strong>. <\/p>\n\n\n\n

Many of you will know the distinction between the following two\nproduction system concepts: <\/p>\n\n\n\n

  1. Traditional system (batch freezer and pasteurizer) <\/strong><\/li>
  2. Combined system (unique machine with both functions) <\/strong> <\/li><\/ol>\n\n\n\n

    Today I’ll talk about the combined method <\/strong>! This method requires a direct approach to the recipe: the recipes will have to be individually balanced. <\/p>\n\n\n\n

    How a combined machine works <\/h4>\n\n\n\n
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    \n\nThe first thing to note is the type of machine, consisting of two separate cylinders <\/strong> which are connected <\/strong> (depending on the company) by an internal or external channel. In my experience I prefer the option with the internal channel <\/strong> because the transfer is faster <\/strong>, the machine is more compact and easier to clean and there is no risk to burn yourself!\n\n<\/p>\n<\/div>\n\n\n\n

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    \"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    A cylinder has the function of heating and bringing the mixture to the correct temperature <\/strong>. Depending on the type of stabilizers used, it is possible to heat at 65 \u00b0 C or 85 \u00b0 C and as soon as the desired temperature is reached <\/strong>, the mixture passes , through the manual opening of the valve separating the cylinders, in the cooling cylinder <\/strong>. Then begins the abatement of the temperature until the extraction which generally occurs between -8 and -11 \u00b0 C. <\/p>\n\n\n\n

    Let’s cut off the bull’s head and look at what are pros and cons of the combined gelato production method. <\/strong> <\/p>\n\n\n\n

    Advantages and disadvantages of combined ice cream machines <\/h4>\n\n\n\n
    Benefits <\/strong>: <\/h5>\n\n\n\n